Tapas Tuesday: Banderillas

Banderillas are fun little tapas where a variety of foods are threaded onto sticks. The name refers to the banderillas used during a bullfight. In Spain, you can even purchase banderillas in cans. The delis feature gorgeous, elaborate preparations like these: That’s octopus and olives on the left and shrimp, onions and olives on the right. You can also find more simple banderillas like these: These feature cheese wrapped with jamon on the left and olives, pickles and pickled onions with anchovies and roasted red pepper. And then there’s mine:

{They don’t photograph well. You have to see them in real life to appreciate their personality…}

Actually, these are typical of what is served in homes. The mushrooms stuffed with jamon are really good, as are the pickles, jamon and roasted red pepper. You can use anything a toothpick will penetrate and you feel will go well together. Cured meats like chorizo, salami, ham and jamon work really well as do anchovies and chunks of tuna. You can add any type of cheese but the firm cheeses hold together better. I used jarred mushrooms and roasted red peppers and pickles. I’ve also seen pickled onions and hard boiled quail eggs. Fruit also works, but consider what else will be on the banderilla. Don’t feel like your banderillas have to be Spanish in theme. Here’s an Antipasto on a Stick from My Life as Robin’s Wife or try Muffeleta on a Stick from Call Me PMc. All you really need are a few bamboo skewers and your imagination (and perhaps a few little helpers)!